Thai Zucchini and Chicken Skillet  Recipe

A 30-minute supper with chicken thighs, zucchini, carrots, onion, cabbage and a delicious Thai-inspired creamy sauce. Quick, simple, healthy! 

– 1 Tbsp avocado oil – 1/2 medium-sized yellow onion diced – 1 pound boneless chicken thighs or breast – 4 cloves garlic minced – 1 tbsp fresh ginger peeled and grated – 3 cups zucchini grated – 2 cups grated carrot – 1 cup red cabbage thinly sliced – 2 green onions chopped For the Thai Sauce: – 1/4 cup sunflower seed butter peanut butter, or almond butter* – ¼ cup coconut aminos or liquid amino – 2 Tbsp rice vinegar or cider vinegar – 2 tsp sriracha optional – 1 Tbsp pure maple syrup or honey optional – ½ tsp curry powder



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Mix the sauce ingredients in a small bowl until smooth. Thicker sauce is normal! In a large skillet, heat avocado oil on medium-high and add chopped yellow onion. 

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Sauté onion for 3 minutes, stirring periodically, until transparent.Evenly distribute the chopped chicken.  

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Brown chicken for 2 minutes without stirring, then stir and brown for 2 more.Simmer garlic, ginger, grated zucchini, carrot and cabbage for 5 minutes, stirring occasionally, until softened. 

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Pour sauce into the skillet and whisk. Continue heating and stirring for 3–5 minutes to thicken the sauce and cook the vegetables to your liking. 

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Bowls of zucchini and chicken skillet should be served with green onions that have been chopped. 

Also See

Healthy Oatmeal Carrot Muffins Recipe